Birthday Cake – Layered Chocolate/Sugar Cake. It's a double-layer devil's-food cake made with cocoa and bittersweet chocolate, the same pair that makes the frosting so luscious. Cakes, Bittersweet Chocolate, Buttermilk, Confectioners' Sugar, Unsalted Butter. Mint Chocolate Chip Layer Cake, Turtle Chocolate Layer Cake, Red Wine Chocolate Cake, Chocolate Oreo Cake and more.
This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. Rich chocolate layer cake filled with vanilla pudding then frosted with vanilla whipped cream. This low carb birthday cake features layers of moist chocolate cake filled with rich vanilla pastry cream. You can cook Birthday Cake – Layered Chocolate/Sugar Cake using 10 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Birthday Cake – Layered Chocolate/Sugar Cake
- It’s 6 of large or jumbo eggs (8 regular).
- Prepare 1 cup of + 2 tablespoons sugar.
- You need of Few drops of vanilla extract.
- You need 2 cups of flour.
- Prepare 2 teaspoons of baking powder.
- Prepare of Wax paper (optional, but helpful).
- It’s 2 of 8×10 pans (can modify).
- Prepare 1-2 of milk chocolate frostings.
- It’s 2 cups of water.
- You need of Sprinkles (optional).
Both recipes are gluten-free and sugar free. Making a layer cake does take a little effort ― there are multiple layers to be baked, each of which needs proper cooling before stacking it up and frosting it without it toppling over. Boozy Yellow Birthday Cake With Chocolate Frosting And Caramelized White Chocolate Ganache. This is the BEST Chocolate Cake Recipe!
Birthday Cake – Layered Chocolate/Sugar Cake instructions
- Please note that the pictures were taken while making half of this cake..
- Preheat oven to 350’F..
- Combine eggs, 1 cup sugar, and a few drops of vanilla extract. Whisk or beat on high for approximately 1-2 minutes or until fluffy..
- Add in 2 cups of flour and 2 teaspoons of baking powder. Slowly combine with spoon/spatula..
- Split mix into 2 8×10 pans with wax paper. Yes, it is very thin. Spread it out. :).
- Bake at 350’F for 7-10 minutes. You want the cake to be a little soft and spongy still. Immediately remove it from tray and let it cool for a few minutes..
- While baking, boil or microwave 1-2 cups of water and dissolve 1-2 tablespoons of sugar (proportionately 1 cup/1 tablespoon). Microwave or heat ~1/3-2/3 of frosting container in a separate bowl/mug for each layer of cake [amount depends on how much chocolate you want to add, and 1/2 vs full cake]. (See next steps below for more info)..
- Flip first cake over onto a plate/tray. [If making half of this in one pan, you can cut cake in half.].
- Ok- so here’s the unusual part… 🤷🏼♀️ Slowly pour 1/2 cup of hot sugar water on the first layer, soaking the cake completely. Next, pour your ~1/3-2/3 hot melted chocolate frosting on top. The goal is to allow the chocolate to seep into the cake..
- Once completed, repeat this process for each layer of cake placed on top. (I’m hesitant to do more than two total layers because it’s so saturated.) Place in refrigerator to cool..
- Once cool, use the remaining frosting to frost the cake. (You can trim cake first if you’d like.) Add sprinkles or decorations! Enjoy!.
Fudgy, chocolatey, moist, and made from scratch! Be sure to check out the VIDEO at the bottom of the recipe! Surprisingly simple, this cake is fudgy and full of decadent chocolate flavor (thanks to key ingredients like buttermilk and brown sugar). It's a sugar free chocolate cake recipe that is perfect for birthdays, parties or any celebration when you need a gluten free, grain free or low carb dessert that is diabetic friendly. This paleo chocolate cake recipe is fluffy, light and airy.
